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Mar 30, 2010 07:15 PM

The Flood of '10, Defrosting Freezer, and LOTS of Corn

We've received about 8 inches of rain here in Eastern Connecticut and it finally started to collect in our basement this afternoon. Hence, the freezer has been unloaded and everything moved upstairs...I hope the freezer drawer doesn't give out!

I now have 18 ears of corn defrosting in my refrigerator, since there was no way they'd fit in the freezer. What to do?

The corn-freezing was a new thing for us this year; it was blanched and freezer-saved in the fall. I've found that it hasn't held up well for defrosting and eating as corn on the cob. I'm thinking about making corn puddings or corn bread, but I think I have too much corn for that...

Any suggestions? Thanks in advance! ~ Meliss

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  1. Here's a great recent thread on this very topic (minus the flood!), which should help you:

    Stay dry and safe. It was a wet day at Casa Katty (sunroom damage) and at my mom's, too. We're both right here in the Land of Steady Habits with you.

    1. I've never made it myself, but was just reading "More Home Cooking" by Laurie Colwin.....I bet corn relish would serve your needs, and may give you a way to enjoy the corn at a steadier pace. :) From her essay on corn:

      Combine in a large pan:
      6 cups uncooked corn (I'm sure your blanched corn cut off the cob will be fine)
      1 large red pepper, diced
      1 green pepper, diced
      1 to 1 1/2 cups dark brown sugar
      2 T kosher salt
      2 T dry mustard
      1 1/2 tsp ground celery seed ( or use celery salt and cut the amount of salt)
      1/4 tsp cayenne pepper (or use hot peppers to taste)
      1 1/4 cups of cider vinegar.
      2 cups diced onions.

      Bring all this, except for onions, to a boil, then lower to a simmer.Cook down about 15-20 min, then add the onions and turn off the heat. If you put the onions in at the last minute, they stay crunchy.

      Ladle into sterilized jars, seal w/ 2-piece lids, and stick jars in a boiling water bath up to their necks for about 15 minutes.

      1. Brunswick Stew uses lots of good corn and you can freeze the leftovers once you get your basement back. It's a good stew/soup with chicken (originally squirrel), corn, tomatoes....

        1. creamed corn soup? it's a pretty standard Chinese soup--usually it involves crab meat (not the fake stuff!), egg whites and broth. for the lazy (or in a pinch), a can of creamed corn works alright.
          to get started:

          i almost always reappropriate traditional recipes, so i'd throw in some egg-tofu and lotus root for kicks.

          1. One more! c oliver raves about Veggo's shrimp, corn and poblano soup. Here's a link to his recipe: